Practically Paleo Pecan Pumpkin Pie Pudding
Prep time
Cook time
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Wholesome organic ingredients are combined to create a recipe that replicates the essence of pumpkin pie filling
Recipe type: Breakfast or Snack?
Serves: 4
What You Need:
  • ΒΌ raw whole pecans, shelled
  • 1 can organic, full-fat coconut milk
  • 1 can organic pumpkin puree
  • 2½ tsp Pumpkin Pie Spice
  • 2 tsp cinnamon
  • 3 tbsp + 2 tbsp all natural maple syrup or organic agave nectar (separated)
  • 2 heavy pinches kosher sea salt
  • vegan coconut cool whip (optional)
Get Cooking!
  1. In a dry pan, roast pecan over medium low heat until the aromas are released and they turn slightly darker in color. Let cool completely.
  2. In a large bowl, whisk together coconut milk, pumpkin, pumpkin spice, syrup, and sea salt until well combined. Add additional spice and salt if needed. In a separate bowl, combine 2 tbsp syrup plus 2 tsp cinnamon until well combined.
  3. Chop half of the pecans and place in the bottom of four separate cups or bowls, then top with pumpkin mixture, then top with cinnamon mixture.
  4. Wrap with plastic wrap, and refrigerate for a minimum of 1 hour.
  5. Once set, remove plastic wrap, top with remaining pecans, and serve.
  6. Enjoy!
Weight Watchers Info
*WWpts and WWpts+= 5 pts per serving*
Nutrition Information
Serving size: 1 cup Calories: 228 Fat: 12 Carbohydrates: 22 Fiber: 10 Protein: 4
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